Healthy Oat Crumble Topping Recipe
This healthy oat crumble topping is made with rolled oats, walnuts, maple sugar and cold butter for a crisp, chunky texture. Use it as a healthy streusel topping for fruit crisps, cobblers, pies, muffins, coffee cake and quick breads, or bake it separately for a crunchy oat topping for yogurt, oatmeal, smoothie bowls and desserts. Easy to make gluten-free or dairy-free, this versatile oat crumble topping recipe can be kept chunky or made into finer crumbs depending on how you plan to use it.
Servings 16 (~2 cups total / 2 tbsp each serving)
Calories 110kcal
Ingredients
- ¾ cup rolled oats use gluten free if you need
- ⅓ cup flour for gluten free see notes
- ½ cup crushed walnuts strongly recommended
- 6 tbsp butter for dairy free see notes
- ⅓ cup maple sugar brown sugar, or coconut sugar works too
Spices
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom optional but recommended
- ¼ tsp sea salt if the butter is unsalted
Instructions
Chill the butter:
- Freeze the butter for about 1 hour before starting.
Cut the butter into the flour:
- Grate the frozen butter into a bowl and toss with the flour, or pulse the butter and flour briefly in a food processor until coarse crumbs form.
Add the remaining ingredients:
- Mix in the rolled oats, walnuts, maple sugar, cinnamon, nutmeg, cardamom and salt.
Use unbaked or bake separately:
- For fruit crisps, pies, muffins or cakes, use the mixture as-is and bake with the recipe. To use it separately as a crunchy topping, spread loosely on a parchment-lined baking sheet.
Bake separately, if desired:
- Bake at 360°F (182°C) for about 17–20 minutes, or until golden. Stir halfway through for finer crumbs; leave undisturbed for larger clusters.
Cool completely:
- The topping becomes crispier as it cools.
Notes
Gluten-free: Use certified gluten-free oats and replace the flour 1:1 with a dependable gluten-free flour blend.
Dairy-free: Replace the butter with the same amount of firm dairy-free butter like – Miyoko’s. Keep it very cold before mixing.
Nut-free: Omit the walnuts or use pumpkin or sunflower seeds.
For larger clusters: Squeeze portions of the mixture together with your fingers before baking and don't stir during baking.
Storage: Keep baked crumble topping in an airtight container at room temperature for up to 3 days.
Make ahead: Refrigerate the unbaked mixture for up to 3 days.
Freezing: Freeze unbaked for up to 3 months. Use directly from frozen.
If you already cooked the oat crumb but then you want to top a pie with it, it's best to cover the pan with foil while baking to prevent burning.
Nutrition
Serving: 16, about 2 tbsp each | Calories: 110kcal | Carbohydrates: 11.2g | Protein: 1.9g | Fat: 6.4g | Fiber: 1.1g | Sugar: 4g
